- 1/2 cup sourdough starter
- 2 cups bread flour, divided
- 1 cup plus 2 tbsp water, divided
- 1 tsp salt
- 1 tbsp olive oil
Combine starter with 1/2 cup bread flour and 2 tbsp water and let sit, covered, at room temperature overnight
Add remaining flour, and water to the bowl of your stand mixer. Knead with the dough until the mixture becomes elastic, a few minutes, then add the salt and oil and knead until combined
If you want to give this an overnight rest, drizzle the dough with olive oil and put it into a plastic bag. Let it rest in the refrigerator overnight. In the morning, remove from the refrigerator, give it a little massage in the bag, and let it come up to room temperature, about 2 hours
To bake today, form the dough into a ball, drizzle with olive oil, and place it into a bowl to rise until doubled, 2-3 hours
Remove the dough from the bowl (or plastic bag) and gently form it into your desired shape. Place it seam-side down on a baking sheet sprinkled with cornmeal. Cover with plastic wrap and let it rise until doubled, 1-2 hours. Meanwhile, preheat the oven to 350 degrees.
When the loaf has fully risen, slash the top and bake at 350 degrees until the crust is golden, about 40 minutes. Let it cool completely on a rack before slicing.
From Serious Eats